TahdigSaffron-Yogurt Rice Crust
This tahdig variation steams parboiled basmati rice over a saffron-yogurt base until a crisp golden crust forms.
Prep
25m
Cook
1h
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Rice
- 500gBasmati Rice (rinsed and soaked)
Crust
- 120gPlain Yogurt
- 200mgSaffron Threads (crushed)
Rice
- 14gSalt
Crust
- 60mlVegetable Oil
- 30gUnsalted Butter
- 60mlWater (hot)
Rice
- 1.94lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Steep the saffron threads in the hot water.
- 02
Bring the water to a boil. Add the salt and soaked basmati rice and boil until partly cooked but firm in the center, then drain.
- 03
Mix the plain yogurt with the saffron infusion and the vegetable oil.
- 04
Spread the yogurt mixture over the bottom of a nonstick pot, then spoon the drained basmati rice on top in a loose mound.
- 05
Dot the top with the unsalted butter, wrap the lid with a clean towel, cover the pot, and steam over low heat at about 90°C (194°F) until the rice is tender and the bottom is deeply golden and crisp.
- 06
Let the pot stand briefly, then invert the rice onto a platter so the crust stays intact.
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